Ingredients
Equipment
Method
- Start by making the streusel: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 6 tablespoons cold unsalted butter cut into chunks. Use your hands or a fork to mix everything together until it resembles a crumbly mixture. Set aside to let those flavors meld together.
- Prepare the dry ingredients: In a large bowl, whisk together 3/4 cup all-purpose flour, 1/2 cup whole wheat flour, 2 tablespoons light brown sugar, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground ginger, and 1/8 teaspoon ground cloves. This blend of dry ingredients is what makes the pancakes light and flavorful.
- Mix the wet ingredients: In a medium bowl, whisk together 1 cup milk, 1/2 cup canned pumpkin (not pumpkin pie filling), 1 large egg, 2 tablespoons canola oil, and 1 teaspoon vanilla extract. This mixture brings moisture and richness to the pancakes.
- Combine wet and dry ingredients: Pour the wet mixture into the flour mixture and whisk until just combined. Be careful not to over-mix; it's okay if there are a few lumps.
- Heat the skillet: Preheat a griddle or non-stick pan over medium-low heat. Once heated, lightly coat it with cooking spray.
- Cook the pancakes: For each pancake, drop about ⅓ cup of batter onto the skillet. Immediately sprinkle about 2 tablespoons of the streusel topping on top of the batter. Cook until bubbles begin to form on the surface, about 2 to 3 minutes.
- Flip and finish: Carefully flip the pancake over, ensuring the streusel stays intact. Cook for another 2 to 3 minutes, or until golden brown. The pancakes should be fluffy and cooked through.
- Repeat: Continue this process, adding more cooking spray as needed, until all the batter is used up. You might want to keep the finished pancakes warm in a low oven while you cook the remaining batter.
- Serve: Serve the pancakes warm, drizzled with maple syrup and topped with extra butter if desired. Enjoy the delightful combination of flavors!
Notes
Here are some handy tips to make your Pumpkin Cinnamon Streusel Pancakes even better!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze these pancakes! Just layer them with parchment paper and store them in a freezer-safe bag for up to two months.
- Pairing: These pancakes pair excellently with a side of fresh fruit, such as sliced bananas or berries.
- Variations: Swap in some chopped nuts or chocolate chips for added texture and flavor!
- Sweetness Level: Adjust the sweetness of the batter by adding a bit more brown sugar to suit your taste.